When it comes to sanitation, one size does not fit all. Associate Director for Food Safety, Quality Assurance & Training at Rutgers Food Innovation Center – South Donna Schaffner looks at what makes for sufficient food sanitation practices in commercial food production. Her article was published in the December 2014/January 2015 issue of Food Safety Magazine.
New Jersey Agricultural Experiment StationSchool of Environmental and Biological Sciences RUTGERS NJAES | SEBS
A Product of the SEBS and NJAES Office of Public Outreach and Communication
